I take food pretty seriously.

Myself, considerably less so.

​

I believe in proper cooking. Real ingredients, good technique, plenty of vegetables, very good olive oil, and food that tastes like something you actually want to eat—not something you’re dutifully eating because the internet told you it contains 32 grams of protein.

 

I also believe a meal should be one of the best parts of the day. There should be butter when butter is called for, something crunchy on top whenever possible, and absolutely no moral superiority attached to eating well.

 

I graduated from Le Cordon Bleu in Paris and learned how to cook properly. The training stuck. The seriousness did not.

These days, I’m much more interested in feeding people I love, eating more plants, obsessing mildly over the gut microbiome, making something delicious out of what’s already in the fridge, and occasionally deciding that dinner absolutely requires a bottle of wine.

​

That’s more or less what you’ll find here.

​

Proper food. A little science. A lot of vegetables.

Butter when necessary.

​